Ingredients
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1 tsp soluble coffee
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1 tbsp boiling water
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120 g dark chocolate
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1/2 tsp salt
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85 g butter
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100 g sugar
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2 eggs
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90 g walnutscut into quarters
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2 ml vanilla extract
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115 g Schär Mix Pâtisserie
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Cream
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180 g mascarpone
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100 g icing sugar
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40 g butter
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2 ml vanilla extract
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1 tsp cinnamon
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Glaze
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2 tsp soluble coffee
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1/2 tbsp boiling water
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80 g chocolate
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20 g butter
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50 ml whipping cream
Directions
Steps
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1
Done
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Dissolve the soluble coffee in a tablespoon of boiling water. Melt the chocolate over a bain-marie, then add the salt, butter and sugar. Whisk, add the eggs one at a time, the walnuts quarters and vanilla extract. Sift and incorporate the flour, transferring the mixture into a 12-inch baking pan lined with baking paper. Bake for 25 minutes at 180 °C. |
|
2
Done
|
For the cream, whisk the mascarpone with the icing sugar and butter in a bowl, using a handheld electric mixer. Incorporate the vanilla extract and cinnamon, then pour the mixture over the brownie and level out. Refrigerate for 1 hour. |
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3
Done
|
For the glaze, dissolve the instant coffee in 1/2 tablespoon of boiling water, adding it over the chocolate over a bain-marie. When the chocolate has melted, add the butter and whipping cream and whisk for 1 minute. |
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4
Done
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Pour the cream over the cooled brownie, letting it drip on the sides. Refrigerate for 1 hour. |
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5
Done
|
Using a hot knife, cut the brownie 3 times horizontally, then 5 times vertically. Best served cold. |
